I am a newly married "wanna-be" chef and am ObSeSSeD with food!! Some people eat to live, while I on the other hand live to eat. I am ALWAYS hungry and constantly thinking about food.
The blog is named after my favorite saying I use whenever I eat something yummy. Just thinking about eating something delicious makes me ^_^
I originally started this blog so I could have a place to organize all the recipes I've wanted to try over the years and now that I'm hitched, I finally have a victim...oops...I mean loved one to experiment on. He has also gotten involved and takes most of the pictures on the blog. He is channeling his inner japanese-ness and has found a new love for photography. Good team effort, I cook and he takes the pics. For anonymity purposes I'll always refer to him as the "lobster."
I hope you enjoy following me through my cooking adventures and being a first time blogger. Hopefully I'll grow as a person in my cooking skills, how to be a good wifey, and God and lobster forbid, not in my waistline. I'm hoping every day will entail a new yummy recipe, but I'll always letcha know if I make something that even I'm proud to say NuM NuM :)

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Risotto Milanese is the traditional accompaniment served with osso buco in Italy. The creamy rice is the perfect counterpart to the tender fall off the bone veal shanks. Normally risottos are made with chicken stock, but this recipe called for beef broth. The beef broth added a hearty deep flavor to the rice making it rich and velvety which I enjoyed with every returning bite.

I've made risotto in the past however I made this one a little "differently." Usually I'm like a hovering parent with the pot attached to my hip, stalking and stirring - literally for the entire 40 minutes. But this time I used more broth with each addition to the risotto and only stirred it a few times every few minutes. What transpired was a wonderful risotto cooked in less time then the past. Win - win! Risotto really is a labor of love, but when executed properly, it is well worth it! Enjoy!

Meanwhile, heat the beef broth in a small covered saucepan. Leave it on low heat to simmer.In a heavy-bottomed pot or Dutch oven, melt the butter and saute the shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook until evaporated. Add 2 full ladles of stock to the rice plus the saffron, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the Parmesan cheese. Mix well and serve.

Note: When plating risotto, the rice should spread a little on the plate. Not like a soup, but not a clumpy mess either.